How about I take guesses about my dough recipe/mixing/fermenting protocol and flour type and the one that I feel is closest I will send a prize too? I can then reveal all the details about what I do.

Paul,

For fun on this rainy Saturday morning in Texas, I thought that I would take a stab at this. However, I decided to take a different tack. Rather than trying to look into your mind, and rather than going back and rereading the PM exchanges we have had in the past, I decided instead to try to look into Scott's mind . On that basis, here are some of the preliminaries:

Flour: I believe that you are using a medium-strength flour or flour blend with a protein content of about 12.5-13%. It would be unbromated (because of UK/EU laws) and preferably malted (or malted separately). Two of the major millers in the UK are Hovis and Allinson. The Hovis brand flours that I believe are available at the foodservice level are shown at http://www.rankhovis.co.uk/rank-hovis-originals-range/. I did not spend time trying to get the specs on those flours, but I would imagine that the particular brand with about 12.5-13% protein level would be the one I would pick for your case. On the Hovis retail side, the flour that would appear to satisfy the protein level I mentioned would be the Premium White Bread Flour at http://www.hovisbakery.co.uk/our-range/flour-mixes/premium-white-bread-flour. I could not find a counterpart to that flour at Allinson, but a blend of their Strong White Bread Flour (http://www.allinsonflour.co.uk/products/strong-white-bread-flour.html) and their Premium White Very Strong Bread Flour (http://www.allinsonflour.co.uk/products/premium-white-very-strong-bread-flour.html), in the proper proportions, should also be a workable blend with the desired protein content. It may well be that Allinson already offers a flour at the foodservice level that is at the desired protein level but I did not see it at their website. I understand that Hovis now uses grains from the UK only, whereas Allinson will shop the world for the best grains, so that might be a distinction that you take into account in your decision making process. You would want the flour that produces the best results for your operation.

I will take a stab at guessing. I really liked the Manitoba flour Paul sent me, so I will guess that Manitoba flour is used in his dough. I donít really recall, but think the Manitoba flour is around 13.0% protein, give or take a little, might be nearer 14.0% because it did mix well for me.

I would also guess about 63-64% hydration, 1.95% salt (maybe sea salt), and maybe about .40% IDY, 1.50% oil, TF about 0.08, for a 2 or 3 day cold ferment.

Mix until dough is a little more than the cottage cheese appearance, let dough balls warm up about 2 hrs. depending on the temp.

enter8

I understand that Hovis now uses grains from the UK only, whereas Allinson will shop the world for the best grains, so that might be a distinction that you take into account in your decision making process. You would want the flour that produces the best results for your operation.

No chance. With the terrible harvests in the UK recently, Hovis (owned by Premier Foods) is importing wheat from Canada, Kazakhstan etc. just like every other industrial commercial mill in the UK. It did tout all-uk-sourced-grain circa 2009/2010 for its baked goods but I don't think that translates to current Hovis flour products.

No chance. With the terrible harvests in the UK recently, Hovis (owned by Premier Foods) is importing wheat from Canada, Kazakhstan etc. just like every other industrial commercial mill in the UK. It did tout all-uk-sourced-grain circa 2009/2010 for its baked goods but I don't think that translates to current Hovis flour products.

1. Why isnít Hovis made from 100% British wheat anymore?As a result of the worst UK harvest in over 35 years*, it is not currently possible to get sufficient supplies of the right quality wheat to meet all our needs. To ensure that we continue to make quality Hovis bread that tastes as good as it has always been, we have no choice but to supplement our supplies of British wheat from further afield.

Hovis has abandoned its 100% British wheat pledge after the UK's poor harvest left the company with "no choice" but to import from the EU.The bread brand said around a third of the wheat used in Hovis bread will be imported from the EU but it will still use around 660,000t of British wheat.

Paul it's a wonderful idea. I love challenges. I posted several and never got any responders except you. I hope folks will play along but generally speaking....folks dont want to work for things but would rather you just post up ur formula and methods.

Jackie, I don't question the veracity of your assumption in general...but then there are also the newcomers to this board who just started making their own pies, and only know a few flours and combinations so far. I have no idea what ingredient/process could result in the amazing stretching skills that Paul demonstrates.

I have to totally rely on reading and trying what the experts have listed here to even end up in the ballpark of producing better quality pies.

LOL! Actually, I feel more like I'm just pulling into the parking lot of the "Quality Pizza Ballpark"--but from reading here, already have made and tasted the best pizzas I have ever had!

Jackie, I don't question the veracity of your assumption in general...but then there are also the newcomers to this board who just started making their own pies, and only know a few flours and combinations so far. I have no idea what ingredient/process could result in the amazing stretching skills that Paul demonstrates.

I have to totally rely on reading and trying what the experts have listed here to even end up in the ballpark of producing better quality pies.

LOL! Actually, I feel more like I'm just pulling into the parking lot of the "Quality Pizza Ballpark"--but from reading here, already have made and tasted the best pizzas I have ever had!

I by no means intended my comment to come across negatively or to dissuade members from trying. If anything, I do hope that it spurred on members to prove me wrong and to take on Paul's challenge. The only way to learn and improve is to always question what is is we are doing and why we are doing it. These types of challenges are wonderful because they promote inquisition and spur on new experiments and challenges. It's in these pursuits that we find the pizza we've been searching for.

You know what....I am going to give some goodies to everyone that had a guess at my dough recipe etc. PM me you names and addresses and I will get some stuff in the post to you all. And yes Peter, that means you too....